Casserole with potatoes and corn

A casserole with potatoes and corn is a delicious and comforting dish that pairs the creaminess of potatoes with the sweet crunch of corn. Here’s a simple recipe to make this hearty casserole:

Potato and Corn Casserole

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 1 cup frozen or canned corn kernels, drained
• 1 cup shredded cheddar cheese (or your choice)
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1/2 cup milk or heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons butter (optional, for topping)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Ingredients:

   • Peel and slice the potatoes thinly (about 1/8 inch thick). You can use a mandolin slicer for even slices if you have one.
   • If using frozen corn, thaw it. If using canned corn, drain it well.

3. Cook Aromatics:

   • Heat olive oil or butter in a skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.

4. Prepare Sauce:

   • In a bowl, mix the cream of mushroom soup with the milk or heavy cream until smooth.
   • Stir in the cooked onion and garlic mixture. Season with salt, pepper, and dried thyme or rosemary.

5. Assemble Casserole:

   • In a large baking dish, arrange a layer of potato slices on the bottom.
   • Spread half of the corn kernels over the potatoes.
   • Pour half of the soup mixture over the corn and potatoes.
   • Add another layer of potato slices, followed by the remaining corn.
   • Pour the remaining soup mixture over the top.
   • Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the casserole.

6. Add Topping (Optional):

   • For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese.

7. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
   • After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.

8. Serve:

   • Let the casserole cool for a few minutes before serving.

Tips and Variations:

• Vegetable Additions: Feel free to add other vegetables like bell peppers, peas, or chopped green beans for extra flavor and nutrition.
• Cheese Choices: Experiment with different cheeses such as Swiss, Gruyère, or mozzarella for varied flavors.
• Spicy Version: Add a pinch of cayenne pepper or hot sauce to the soup mixture for a bit of heat.
• Healthier Option: Use low-fat cream of mushroom soup and reduce the amount of cheese for a lighter version.

This potato and corn casserole is a comforting and satisfying dish that's perfect as a side or a main course. Enjoy!